1. Mound the flour in a mixing bowl. Gradually add boiling water while mixing with a spoon to form a smooth dough. Knead the dough in the bowl for 4 to 5 minutes. Form it into a ball, cover it with a towel, and let it rest for 20 minutes.

2. Knead the dough on a lightly floured surface for a couple of minutes. Shape it into a long cylinder, 1.5 inches in dimaeter by about 14 inches long. Cut this cylinder into twelve equal pieces, each a little more than an inch wide.

3. Flatten each piece between the palms of your hands to form a round slice 2.5 inches in diameter. Lightly brush one side of each slice with sesame oil and then place the oiled side of a second slice against it. In other words, you will have six pairs, oiled face to oiled face. Using a rolling pin, gently roll out each pancake pair to an 8-inch rouch. Thinness is important or the pancake will be chewy.

4. Heat a cast iron skillet on medium heat for 2 to 3 minutes. Cook each pancake pair in the unoiled pan for a couple of minutes on each side or until just speckled brown. Place it on a plate to cool for a few seconds before peeling the pancakes apart (what fun!). Stack them on a plate covered with a damp cloth.

If you're preparing these in advance, you can cover and refrigerate them for one week or freeze them for up to three months. Reheat the pancakes in a steamer before serving.